Timpana (Maltese Baked Macaroni Pie)
In short: Rigatoni tossed in a rich beef and tomato ragù with egg and Parmesan, then baked inside a golden pastry shell, a Maltese celebration dish. It takes about 2 h 40 min in total and makes 10 servings.
- Prep
- 1 h
- Cook
- 1 h 40 min
- Resting
- 15 min
- Total
- 2 h 40 min
- Servings
- 10
- Difficulty
- Challenging
- Calories
- 685 kcal
Timpana is the showpiece of Maltese family gatherings: pasta in a thick meat ragù, bound with egg and cheese and baked inside a pastry crust. When you cut into it, the slice holds its shape and the layers are clean. It is a rich, filling dish that is served as a main course, often at Sunday lunch, weddings and holidays. It takes time to put together, but the ragù and filling can be made a day ahead.
Instructions
- Heat the oil in a large pot and cook the onion for 6 minutes, then the bacon for 4 minutes and the garlic for 1 minute. Add the beef, break it up and cook for 8 minutes until browned.
- Stir in the tomato paste, then the wine, tomatoes, bay leaf, oregano, salt and pepper. Simmer uncovered for 30 minutes until thick. Remove the bay leaf and cool for 20 minutes.
- Cook the pasta in salted water for 2 minutes less than the package says, since it cooks again in the oven. Drain well and toss with the ragù and the Parmesan. Let the mixture cool for 10 minutes, then stir in the 4 beaten eggs until coated.
- Heat the oven to 190°C (375°F). Grease a deep 24 cm (9 1/2 in) round baking dish. Roll out two-thirds of the pastry and line the dish, leaving an overhang.
- Spoon in half of the pasta, scatter the sliced boiled eggs over it, then add the rest of the pasta. Pack it down gently.
- Roll out the remaining pastry for a lid, cover the pie, trim and crimp the edges and cut two slits in the top. Brush with the beaten egg.
- Bake for 45 to 50 minutes, until deep golden. Cool for 15 minutes before cutting, so the slices hold together.
Tips
- Undercook the pasta and cool the filling before it goes into the pastry. A hot filling melts the dough, and soft pasta turns mushy.
- For a more traditional flavor, replace half of the beef with pork, and add 100 g (3.5 oz) chopped chicken livers to the ragù.
Questions and answers
Can I make timpana ahead of time?
Yes. Assemble it up to 24 hours before baking and keep it covered in the fridge, or bake it and reheat portions at 170°C (340°F) for about 20 minutes.
Can I freeze timpana?
Yes. Freeze baked, cooled slices for up to 2 months and reheat from frozen at 180°C (350°F) for about 30 minutes.
What do you serve with timpana?
A green salad and a glass of red wine. In Malta it is usually a main course on its own.
How long does it take to make Timpana (Maltese Baked Macaroni Pie)?
About 2 h 40 min in total: 1 h of preparation and 1 h 40 min of cooking.
How many calories are in Timpana (Maltese Baked Macaroni Pie)?
About 685 kcal per serving, with 27 g of protein, 54 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 685 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 54 g |
| Fat | 38 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
